Healthy and fluffy gluten free carrot and zucchini muffin naturally sweetened with Japanese fermented rice drink, Amazake. Let's get health benefit of probiotics with baked dessert that everyone loves!
Course Breakfast, Dessert/ snack
Keyword gluten free, Japanese inspired, probiotics
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 6muffins
Author Mio
Ingredients
Dry ingredients;
120g Gluten free all purpose flour
30gAlmond flour
1½tspBaking powder
½tspBaking soda
1tspCinnamon
½tspNutmeg
½tspSea salt
½tspagar - omit if your gluten free flour contains xhanthan gum
Wet ingredients;
½medium carrot (80g/2.8oz) - roughly chopped
½medium zucchini (80g/ 2.8oz)
4tbspcoconut oil - melted
1egg
½tspvanilla extract
⅓cupAmazake (80g)
¼cupwalnut - chopped
Instructions
Preheat the oven at 180°. Oil coat or place muffin cup in muffin tin.
I a large bowl place all dry ingredients and mix with whisk until they are well mixed.
In a food processor place prepared carrot and zucchini and chop them finely. Add in melted coconut oil, egg, vanilla extract and amazake and process until they are well mixed.
Pour wet ingredients into dry ingredients, add chopped walnuts and mix until they are evenly combined.
Scoop the batter into a oil coated muffin tin, filling each muffin evenly.
bake for 25-30 mins until they are cooked through.
Notes
These muffins have subtle sweetness from Amazake and perfect for busy breakfast, snack or for dessert. Amazake is available at Amazon here or maybe found in Japanese store near you. Each amazake brand has different consistency so adjust the amount of liquid accordingly. If you cannot get Amazake, substitute it with 60ml maple syrup+ 20ml non dairy milk (you may need more or less).